keema peas

you may or may not recall that at the end of last year we were invited to the launch of the sage fast slow pro, a pressure cooker and slow cooker all in one. if you don’t recall and you are vaguely interested you can read about it here. annnnnnyway we are a little in love with our fast slow pro so i thought that it was about time that i also started to share some of the things we’ve cooked in it.

so lets start with keema peas

keema peas is a great little mince dish, mild and sweet in flavour, an aromatic approach to currying instead of the heavier gravy sauce option.

ingredients

2 tbsp vegetable oil or ghee

1 onion, very finely chopped

2 garlic cloves, finely chopped

2cm piece of root ginger, grated

500 g minced lamb

small bunch of coriander, leaves and stems separated

1/2 tsp turmeric

pinch of cayenne pepper

1 cinnamon stick

2 cloves

2 black cardamom pods

4 green cardamom pods

1 tsp coriander seed

1 tsp cumin seeds

1 tsp black peppercorns

1 bay leaf

1 tomato, seeded and finely chopped

250g fresh or frozen peas

2 spring onions, shredded

2 mild green chillies, seeded and finely shredded

squeeze of lemon juice

1/2 tsp salt

how to

heat the oil in the pressure cooker and add the onion, garlic and ginger and fry a little until softened. i think next time we would probably take the oil down to 1 1/2 tbsp, all depends on your personal preference really.

add in the minced lamb together with the chopped coriander stems, turmeric and cayenne pepper and stir on a medium heat until the mince is well browned.

put all the whole spices with the bay leaf into a piece of muslin, secure and add into cooker along with the chopped tomato and cook for a further minute.

pour in 100 ml water and season with salt and add the peas.

close the lid, bring the pressure up to high and cook for 15 mins.

after 15 mins, release the pressure quickly and put onto a low heat.

add in the spring onions, green chillies, lemon jucie and coriander leaves and leave to simmer for a couple of minutes before serving. we left the chillies out and left as a side garnish as we didn’t think rooster would appreciate them!